It would be nice if just once you could come up with something that at least relates to the topic in some manner Just sayin’
On Thu, Apr 18, 2019 at 9:59 PM John <jsessoms...@nc.rr.com> wrote: > On 4/18/2019 02:10:51, Alan C wrote: > > Having read all the other comments, I find myself wondering if > barbecuing > > (Braaing) is an Art or a Science! > > > > Alan C > > > > On 18-Apr-19 03:10 AM, William Robb wrote: > >> Well barbecue, to be more precise. My lovely wife bought us a Louisiana > >> Grill smoker style barbecue for our anniversary. I’ve been having a > grand > >> time smoking everything from avocado to zucchini. I want to do ribs on > >> Friday. I just know we have some foodies out there who will have > wonderful > >> recipes to share. > >> Please bring them on.... > >> > >> Thanks > >> > >> Bill > > > > > > > Eastern North Carolina Barbecue - FWIW the quality of restaurant barbecue > is > inversely proportional to the distance from Wilson, North Carolina. Served > with > slaw, hush puppies and sweet tea. Forget about that Lexington BBQ crap, > they use > tomatoes in their sauce. > > > Take a pig > Split it in half > Slow cook over a Hickory WOOD fire (coals in a pit is best) for 6 - 8 > hours > until the meat just falls right off the bone. > Chop it up and serve with Barbecue Sauce. > > Barbecue Sauce: > Vinegar > Black Pepper > Salt > [SECRET] ingredients that ain't tomatoes (mostly other peppers). > > Slaw: > 1 Medium head of cabbage > 1-1/2 cup Mayonnaise > 3/4 cup chopped Mount Olive sweet pickles > 1/2 cup chopped celery > 1/2 cup white vinegar > 1/4 cup sugar > 1-1/2 teaspoon salt > 1/4 teaspoon freshly ground black pepper > > Cut cabbage in half & grate fine > In a large mixing bowl combine cabbage, mayonnaise, sweet pickles, chopped > celery, vinegar, sugar, salt with fresh ground black pepper. Mix > thoroughly. > Chill for at least one hour > > Makes approximately 15 servings - gonna need at least 5 batches. > > Hush puppies: > 1 cup yellow cornmeal > 1 cup self-rising white cornmeal mix > 1 cup self-rising flour > 3/4 cup sweet onion - finely diced > 2 Tbsp sugar > 1 Tbsp salt > 1 large egg, lightly beaten > 1 cup buttermilk > 1/4 cup whole milk > 1/4 cup water > 1/4 cup melted butter > > vegetable oil for frying > > Whisk dry ingredients in a large bowl. Combine wet ingredients in a small > bowl. > Stir wet ingredients into the dry until combined and let batter sit for 10 > minutes. > Heat 2 - 3 inches vegetable oil to 350° (F) in a cast iron pot. > Drop heaping Tablespoons of batter, 6 - 8 at a time, into the hot oil and > fry > until golden brown (about 1 to 2 minutes per side). Drain on a towel lined > plate. > > Makes about 30 hush puppies (~ 10 servings) - gonna need at least 5 batches > > > Sweet tea: > 6 regular tea bags > 1/8 teaspoon baking soda > 2 cups boiling water > 1-1/2 to 2 cups sugar > 6 cups cold water > > Place tea bags in large Pyrex measuring cup with baking soda. Add boiling > water > Cover and let steep for 15 minutes > Take out the tea bags DO NOT SQUEEZE > Pour tea mixture into 2-quart pitcher; stir in sugar until dissolved > Add cold water > Let cool, then chill in refrigerator. Serve over ice. > > Makes a half gallon of Sweet Ice Tea - gonna need at least 5 gallons > > Invite 50 - 100 of your best friends (depending on size of that pig) to > partake > in "pickin' the pig". > > Kick back & relax. > > > > > -- > Science - Questions we may never find answers for. > Religion - Answers we must never question. > > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and > follow the directions. > -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
